Instructions
1. Place the cashews in a container and cover by 2-3 inches with fresh water. Allow to soak for at least 6 hours or overnight. Discard the water.
2. Roast red peppers in high oven heat (500 degrees F) for 40-50 minutes. Cool and remove skin, stem and seeds.
3. Put into blender or food processer cashews, red pepper, nutritional yeast, salt, olive oil, lemon juice and water. Puree until smooth.
4. Place the kale in a large bowl. If using regular kale, remove the thick stems and rip the leaves into smaller pieces.
5. Pour the mixture over the kale and massage until the mixture is evenly distributed.
6. Taste to check for seasoning. If desired, add additional salt.
7. Place the kale in the dehydrator, ideally at 115 degrees F, until crisp.

Coming soon: The serialization of a children's novella Betsy and I created back in 1979-1980, my writing and Betsy's illustrations.

Also note: Next weekend is Maker Faire in San Mateo.

Barry Rothstein

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